All Summer Herbs Freezing Guides
Frequently Asked Questions
Frozen grapes can be a refreshing snack, but upon defrosting, they turn into soggy lumps. It's best to freeze grapes only if you plan to use them in cooking, as they won't retain their fresh texture when eaten raw after thawing.
To freeze summer herbs, follow these steps:
- Rinse the herbs and chop them as you would for fresh use.
- Partially fill an ice cube tray with water.
- Submerge the chopped herbs in the water as much as possible.
- Freeze until solid, then top off with water to complete the cubes.
Yes, you can freeze herbs in ziploc bags:
- Chop the herbs and place them in ice cube trays with olive oil.
- Freeze until solid, then transfer the herb cubes to a ziploc bag.
- Store for up to 6 months and add directly to cooking or thaw for cold dishes.
At the end of summer, you can preserve your herbs by freezing:
- Chop or break the herbs into smaller pieces.
- Place them in an ice cube tray and cover with olive oil.
- Freeze until solid, then store the cubes in airtight freezer-safe containers.
The best containers for freezing herbs are:
- Ice cube trays for portioned freezing.
- Ensure not to overpack the trays to prevent freezer burn.
- Once frozen, transfer to airtight containers or bags for long-term storage.
It's not necessary to dry herbs before freezing:
- Simply rinse and remove the leaves from the stems.
- Let them dry on a flat tray to remove excess moisture.
- Freeze the leaves in a bag to create a clump that can be easily used in cooking.
